Foil Packet Shrimp Boil

• 4 Yukon Gold or red-skinned potatoes

• 6 tablespoons unsalted butter 

• 2 ears fresh corn or 4 small pieces thawed frozen corn on the cob, cut into

  1-inch-thick pieces 

• 2 cloves garlic, thinly sliced 

• 1 tablespoon Old Bay Seasoning 

• Kosher salt and freshly ground pepper 

• 1 pound peeled and deveined large shrimp (no need to thaw if using

  frozen) 

• 1 lemon, zest grated, cut into wedges 

• 1/2 cup dry white wine or chicken broth 

• 2 tablespoons chopped fresh parsley 

   

Step 1

Preheat a grill to medium. Cook the potatoes on the grill until softened but not fully cooked, about 15 minutes. Let cool a few minutes, then dice.

(Cook them ahead at home in the microwave for 5 minutes or so and it speeds this up) 

Step 2

Put 4 tablespoons butter in a pot until melted. Add the potatoes, corn, garlic and Old Bay and toss well; season with salt and pepper. 

Step 3

Tear off four 18" long sheets of foil. Divide the vegetables among the foil sheets, making a pile in the middle. Add the shrimp to the same pot the potatoes were in. Sprinkle with the lemon zest and a pinch of salt and pepper; toss well. Add the shrimp to the vegetable piles. 

Step 4

Drizzle 2 tablespoons wine/broth over each pile of vegetables and shrimp. Cut the remaining 2 tablespoons butter into 4 pieces and add a piece to each pile. Bring the short ends of the foil together and fold twice; fold in the sides to form a packet. 

Step 5

Grill the foil packets until the potatoes are tender and the shrimp is cooked through, 15 to 20 minutes. Remove from the grill and let stand 5 minutes. Carefully open the packets and sprinkle with the parsley; serve with the lemon wedges.